Edible flowers of marigold (Calendula officinalis L.) as functional food
Аутори
Vuković, SandraStojanović, Marija
Kilibarda, Sofija
Moravčević, Đorđe
Vujošević, Ana
Pantović, Jelena
Kostić, Aleksandar Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Marigold (Calendula officinalis L.) from the Asteraceae family is annual or perennial
plant with many purposes: pot or garden ornamental plant, an ingredient in cosmetic
products, medicinal plant and edible food decoration. Marigold flowers are source of
bioactive compounds beneficial to human health. About that, in this study 80% methanol and
80% acetone extracts were used for spectrophotometric determination of photosynthetic
pigments chlorophyll a and b, and total carotenoid content (TCC), total phenolic (TPC),
flavonoid (TFC), and hydroxycinnamic acid derivative (HCAs) content (Tab. 1) and
antioxidant activity by TAC (in vitro phosphomolybdenum), FRP (ferric reducing power),
CUPRAC (cupric reducing antioxidant capacity), DPPH⦁ (2,2-diphenyl-1-picrylhydrazyl
radical scavenging) assays (Tab. 2). The obtained results were analyzed by one-way analysis
of variance (ANOVA) and post hoc Tukey`s HSD test and the results were expressed as
mean ± standard deviation (SD). The obtai...ned indicated statistically significantly higher content of all tested
parameters in acetone extracts compared to methanol extracts. The content of photosynthetic
pigments was lower compared to other edible flowers pigment content from the Asteraceae
family. Regarding the antioxidant activity of marigold flowers, in TAC and FRP assays
acetone extract also had higher antioxidant activity, while in CUPRAC and DPPH⦁ assays
there is no statistically significant difference between the tested extracts. Based on their
phytochemical properties, marigold flowers can be classified as functional food.
Кључне речи:
antioxidant activity / Calendula officinalis L. / marigold / phytochemical characterizationИзвор:
International Conference on Biochemical Engineering and Biotechnology for Young Scientists, 2023, 65-65Издавач:
- UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Vuković, Sandra AU - Stojanović, Marija AU - Kilibarda, Sofija AU - Moravčević, Đorđe AU - Vujošević, Ana AU - Pantović, Jelena AU - Kostić, Aleksandar Ž. PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6839 AB - Marigold (Calendula officinalis L.) from the Asteraceae family is annual or perennial plant with many purposes: pot or garden ornamental plant, an ingredient in cosmetic products, medicinal plant and edible food decoration. Marigold flowers are source of bioactive compounds beneficial to human health. About that, in this study 80% methanol and 80% acetone extracts were used for spectrophotometric determination of photosynthetic pigments chlorophyll a and b, and total carotenoid content (TCC), total phenolic (TPC), flavonoid (TFC), and hydroxycinnamic acid derivative (HCAs) content (Tab. 1) and antioxidant activity by TAC (in vitro phosphomolybdenum), FRP (ferric reducing power), CUPRAC (cupric reducing antioxidant capacity), DPPH⦁ (2,2-diphenyl-1-picrylhydrazyl radical scavenging) assays (Tab. 2). The obtained results were analyzed by one-way analysis of variance (ANOVA) and post hoc Tukey`s HSD test and the results were expressed as mean ± standard deviation (SD). The obtained indicated statistically significantly higher content of all tested parameters in acetone extracts compared to methanol extracts. The content of photosynthetic pigments was lower compared to other edible flowers pigment content from the Asteraceae family. Regarding the antioxidant activity of marigold flowers, in TAC and FRP assays acetone extract also had higher antioxidant activity, while in CUPRAC and DPPH⦁ assays there is no statistically significant difference between the tested extracts. Based on their phytochemical properties, marigold flowers can be classified as functional food. PB - UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY C3 - International Conference on Biochemical Engineering and Biotechnology for Young Scientists T1 - Edible flowers of marigold (Calendula officinalis L.) as functional food EP - 65 SP - 65 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6839 ER -
@conference{ author = "Vuković, Sandra and Stojanović, Marija and Kilibarda, Sofija and Moravčević, Đorđe and Vujošević, Ana and Pantović, Jelena and Kostić, Aleksandar Ž.", year = "2023", abstract = "Marigold (Calendula officinalis L.) from the Asteraceae family is annual or perennial plant with many purposes: pot or garden ornamental plant, an ingredient in cosmetic products, medicinal plant and edible food decoration. Marigold flowers are source of bioactive compounds beneficial to human health. About that, in this study 80% methanol and 80% acetone extracts were used for spectrophotometric determination of photosynthetic pigments chlorophyll a and b, and total carotenoid content (TCC), total phenolic (TPC), flavonoid (TFC), and hydroxycinnamic acid derivative (HCAs) content (Tab. 1) and antioxidant activity by TAC (in vitro phosphomolybdenum), FRP (ferric reducing power), CUPRAC (cupric reducing antioxidant capacity), DPPH⦁ (2,2-diphenyl-1-picrylhydrazyl radical scavenging) assays (Tab. 2). The obtained results were analyzed by one-way analysis of variance (ANOVA) and post hoc Tukey`s HSD test and the results were expressed as mean ± standard deviation (SD). The obtained indicated statistically significantly higher content of all tested parameters in acetone extracts compared to methanol extracts. The content of photosynthetic pigments was lower compared to other edible flowers pigment content from the Asteraceae family. Regarding the antioxidant activity of marigold flowers, in TAC and FRP assays acetone extract also had higher antioxidant activity, while in CUPRAC and DPPH⦁ assays there is no statistically significant difference between the tested extracts. Based on their phytochemical properties, marigold flowers can be classified as functional food.", publisher = "UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY", journal = "International Conference on Biochemical Engineering and Biotechnology for Young Scientists", title = "Edible flowers of marigold (Calendula officinalis L.) as functional food", pages = "65-65", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6839" }
Vuković, S., Stojanović, M., Kilibarda, S., Moravčević, Đ., Vujošević, A., Pantović, J.,& Kostić, A. Ž.. (2023). Edible flowers of marigold (Calendula officinalis L.) as functional food. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY., 65-65. https://hdl.handle.net/21.15107/rcub_agrospace_6839
Vuković S, Stojanović M, Kilibarda S, Moravčević Đ, Vujošević A, Pantović J, Kostić AŽ. Edible flowers of marigold (Calendula officinalis L.) as functional food. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:65-65. https://hdl.handle.net/21.15107/rcub_agrospace_6839 .
Vuković, Sandra, Stojanović, Marija, Kilibarda, Sofija, Moravčević, Đorđe, Vujošević, Ana, Pantović, Jelena, Kostić, Aleksandar Ž., "Edible flowers of marigold (Calendula officinalis L.) as functional food" in International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):65-65, https://hdl.handle.net/21.15107/rcub_agrospace_6839 .